Terrigal is one of the best known places on the Central Coast to enjoy great restaurants, cafes and bars. When you are looking for somewhere to eat and drink, you can't go past the seasonal menus and ocean views from the restaurants and bars at this venue.
Currently seeking a well seasoned and experienced Executive Chef to lead and guide a collaborative Kitchen team. Working closely with the kitchen and food & beverage leadership team, you will be responsible for assisting in the daily operations of the Food & Beverage Operation including their Fine Dining Restaurant & Bar, Beach Side Dining & Bar, In-Room Dining, as well as Conference & Events. The kitchen team will deliver innovative and guest focused menus, on seasonal rotation, across the hotels Restaurant & Bar, Meetings Operation, and Room Service.
About the role: Develop menus and oversee meal preparation, ensuring high quality, creative and innovative presentation that meets the needs of the guests or clients served. Maintain and manage inventory of kitchen supplies and equipment, including monitoring of food cost and adherence to budget. Ensure that food safety, hygiene and sanitation standards are maintained in accordance with local, state, and federal regulations. Supervise kitchen staff, including hiring, training, and scheduling, to ensure optimal productivity and job performance. Collaborate with other departments or teams in planning meetings and events or special occasions, and provide quality food service that meets or exceeds expectations. Coordinate with vendors, suppliers and other external parties, to ensure timely delivery of required food ingredients, equipment, and supplies. Continuously evaluate and improve operations to achieve culinary excellence, provide excellent guest experiences, and meet business goals. What we need from you: Bachelor's degree in Culinary Arts, Hospitality, or related field. 5 years' experience working as an Executive Chef in either hotel or restaurant environment. Experience working in a culinary environment servicing multiple outlets or a conference facility will be key and exposure to an open kitchen environment would be an advantage. Food Safety Supervisor Certificate. Ability to inspire passion, enthusiasm and positivity in the team to drive an engaged, winning culture. Excellent verbal and written communication skills and the ability to engage well with both the team and guests. Benefits: $120k + super. Discounted room rates at hotels across the globe and F&B discounts at participating restaurants, with over 6,000 hotels (and growing). Eligible staff receive one day of paid leave to take in their birthday month each year. Lifelong development programs & career progression. To apply online, please click on the apply button.
Alternatively, for a confidential discussion please contact Renee Sommerville on 0434 271 686 or ******.
Note: Not all our current vacancies are listed on job boards, but you can check out our website for a complete listing. www.frontlinehospitality.com.au
#J-18808-Ljbffr
